Heat the stock in a small saucepan and leave on the side.
Melt 1 tablespoon butter in saucepan, and add chopped onion. Cook for a few minutes until soft and clear. Add in garlic and cook for a minute until fragrant.
Add arborio rice and stir, coating rice.
Add white wine and stir. Let cook for one minute.
Add in warm stock, 1/2 cup at a time, and store occasionally. Once stock is mostly absorbed, add in another 1/2 cup and repeat.
Once stock is fully absorbed remove from heat. Stir in Parmesan, remaining butter, and salt and pepper to taste.